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 Recipes |
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Serrano Ham rolls with asparagus mousse
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| INGREDIENTS FOR 6 PERSONS |
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375 g. thinly sliced serrano ham
300 g. white asparagus
l/4 l. fresh cream
4 sheets gelatine, soaked
1 cup sherry
3 finely chopped natural truffles
Salt and pepper |
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| PREPARATION: |
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Heat the gelatine in a saucepan with the sherry and asparagus juice. Pour the mixture through a sieve and allow to cool.
Puree the asparagus. Rub the asparagus through a sleve to make a smooth cream. Whip the fresh cream with a pinch of salt and pepper; add finely chopped truffles. Mix the gelatine with the cream of asparagus, beating quickly. Add asparagus mixture to whipped cream and allow to cool for two hours.
Spread the mousse on the Consortium serrano ham slices, and roll up.
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Categoria: Serrano Ham recipes |
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